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overhead view of vegan ceviche in a bowl with a spoon inside.
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Vegan Ceviche

Cool down on a warm summer day with this refreshingly tasty Vegan Ceviche. It's filled to the brim with fresh veggies, citrusy flavor, and has a subtle spicy kick. Serve it as an appetizer, side, or light meal.
Course Appetizer, Side
Cuisine Mexican-Style
Prep Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people
Calories 124kcal

Equipment

  • 1 Large bowl

Ingredients

  • 2 14-ounce jars hearts of palm , rinsed + drained. Sliced into ¼-inch thick half moons
  • 1 15-ounce can chickpeas , drained and rinsed
  • 2 medium tomatoes , diced
  • 2 Persian cucumbers , diced (sub ½ of a large Engish cucumber)
  • ½ cup chopped cilantro
  • ½ small red onion , finely diced
  • 1 jalapeño , minced
  • 1 clove garlic , crushed or grated (sub granulated garlic)
  • ¼ cup lime juice , fresh-squeezed
  • ¼ cup orange juice , fresh squeezed
  • ¼ cup lemon juice , fresh-squeezed
  • 1 tablespoon olive oil , extra virgin
  • 1 teaspoon agave nectar (optional)
  • ½ teaspoon sea salt , more to taste
  • Fresh-cracked pepper , to taste

Instructions

  • Add the orange juice, lime juice, lemon juice, olive oil, garlic, agave, salt, and pepper to a large bowl and whisk to combine.
  • Now add the hearts of palm, cucumber, tomatoes, onion, chickpeas, cilantro, and jalapeño. Gently toss to combine. Cover and place in the fridge for 1 hour and toss at the halfway mark. Taste and adjust flavors if needed.

Notes

  • Serving Ideas: you can serve this vegan ceviche as an appetizer with sturdy plantain or tortilla chips. You can also serve it as a side or topping to a variety of foods such as burritos, tacos, tofu scramble, roasted potatoes, rice, grilled corn, wraps, grilled polenta, roasted veggies, mushroom steaks, etc. For a lower carb option, you can stuff it in lettuce wraps. So good! 
  • Olive Oil - this helps soften the citrus flavors, but you can omit it for an oil-free version.
  • Chickpeas - they aren't used in fish-based ceviche, but I added them for extra protein. You can omit them if preferred.
  • It's important to let the ceviche marinate so the flavors can meld and soften. 
  • If you want to add a subtle ocean flavor, feel free to add ½-1 teaspoon of kelp granules or ground nori for an ocean-like flavor if preferred. I thought it was just as delicious with or without it. 
  • Storage - store in an airtight container in the fridge for 3-5 days. 

Nutrition

Calories: 124kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 148mg | Fiber: 1g | Sugar: 3g